Dessert

Sno Ball Brownies Recipe

ByHarry Bern December 3, 2025December 3, 2025

Introduction

Sno Ball Brownies are a delightful twist on classic brownies, topped with a fluffy marshmallow layer and pink coconut that looks like snowballs. They’re fun, festive, and perfect for sharing at any gathering.

The image shows four square dessert pieces placed closely on a white plate. Each piece has two visible layers: a dark brown, dense, and slightly crumbly bottom layer that looks like chocolate cake or brownie, topped with a thick, white creamy layer that appears smooth and soft. On top of the white layer, there is a bright pink shredded topping that looks light and flaky, covering the surface unevenly but fully. The plate is set on a white marbled surface. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

1/2 cup (1 stick) butter
2 ounces unsweetened chocolate, chopped
1 cup sugar
2 large eggs
1/2 teaspoon vanilla
1/4 cup all-purpose flour
1/4 teaspoon salt
1 (7-ounce) jar marshmallow fluff or creme
1 cup sweetened shredded coconut
1 tablespoon cornstarch
3 to 5 drops pink food coloring

Instructions

Step 1: Preheat the oven to 325 degrees Fahrenheit. Line an 8×8-inch pan with aluminum foil and lightly spray it with cooking spray for easy removal.
Step 2: In a medium saucepan over medium-low heat, melt the butter and chopped unsweetened chocolate together, stirring frequently until smooth. Remove from heat.
Step 3: Whisk the sugar into the melted chocolate mixture until well combined.
Step 4: Add the eggs and vanilla extract to the mixture, whisking thoroughly to blend.
Step 5: Stir in the flour and salt until just combined. Pour the batter into the prepared pan and spread evenly. Bake for about 40 minutes or until a toothpick comes out mostly clean.
Step 6: While the brownies are still warm, spread the marshmallow fluff evenly over the top.
Step 7: In a food processor, combine the shredded coconut, cornstarch, and pink food coloring. Pulse until the coconut is chopped slightly and the color is evenly mixed.
Step 8: Sprinkle the pink coconut mixture evenly over the marshmallow layer, pressing gently to adhere. Allow to cool before cutting and serving.

Tips & Variations

For extra richness, use high-quality unsweetened chocolate or try adding a teaspoon of espresso powder to enhance the chocolate flavor.
If you prefer, substitute the pink food coloring with natural options like beet juice powder for a subtle tint.
Press the coconut gently onto the marshmallow layer to help it stick better and prevent falling off when serving.
Make the coconut topping ahead of time and store it in an airtight container to save time on baking day.

Storage

Store Sno Ball Brownies in an airtight container at room temperature for up to 3 days. For longer storage, keep them in the refrigerator for up to a week. If refrigerated, let them come to room temperature before serving or warm slightly to soften the marshmallow layer.

How to Serve

The image shows a white plate with four chocolate cake squares, each topped with a thick white frosting layer and covered with bright pink shredded coconut flakes. The chocolate cake base looks moist and dark brown, forming the bottom layer. The frosting layer is spread evenly in the middle, white and creamy, with the pink coconut flakes generously sprinkled on top, creating a rough, textured surface. In the background, there is a glass bottle filled with milk and another plate with more cake squares, all set on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use sweetened coconut instead of shredded?

Yes, sweetened shredded coconut works best for this recipe to balance the flavors and add texture. Avoid using flaked coconut, as it may be too large to stick well.

How do I make the coconut topping evenly pink?

Using a food processor to pulse the coconut with cornstarch and food coloring ensures the color distributes evenly while chopping the coconut slightly, giving a consistent pink hue throughout.